Xìng Bào Gū Niú Ròu Lì - 杏鲍菇牛肉粒 - mushroom and beef stir-fry

Xìng Bào Gū Niú Ròu Lì - 杏鲍菇牛肉粒mushroom and beef stir-fry Ingredients:375g filet mignon / tenderloin1 tsp light soy sauce1 tsp Shaoxing rice wine1 tbsp water1/2 tsp cornstarch1/8 tsp salt11 cloves garlic1 large king oyster mushroom1/2 red bell pepper2 1/2 tbsp oil Ingredients sauce:1 tsp dark soy sauce1 tbsp light soy sauce1 tsp cornstarch1 tsp black pepper1/4 tsp palm sugar1/8 tsp salt3 tbsp stock/water Preparation:Cut the meat into 2cm cubes. Halve the garlic and cut the mushroom into cubes and the bell pepper into pieces.Mix the light soy sauce together with the rice wine, cornstarch, salt and water and mix this through the meat until it is completely absorbed. Then mix in 1/2 tbsp of oil and let it marinate. Mix the ingredients for the sauce well together.Heat 1 tbsp of oil in a pan and add the meat and fry it all around until it changes colour and scoop it out of the pan.Then add the remaining oil and fry the garlic until it starts to turn golden brown. Then add the mushroom and the bell pepper and fry while stirring for 30 seconds. Then add the meat and stir fry for 1 minute. Then add the sauce and stir until the sauce thickens. Serve.